Garlic Dijon Prawns
Recipe by:
Kimber
So simple but so great prawns are cooked in butter, garlic, lemon juice and a touch of Dijon mustard to create this tastebud pleaser.
Ready in 30 minutes
Saved as a favourite by 212 cook(s)
Ingredients
Serves: 6
- 280g butter
- 2 tablespoons Dijon mustard
- juice of half a lemon
- 2 cloves garlic, chopped
- half a bunch fresh parsley, chopped
- 1 kg medium raw prawns, peeled with tails attached, and deveined
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Preparation method
Prep: 15 minutes | Cook: 15 minutes1.
Preheat oven to 230 degrees C.
2.
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. When the butter melts completely, remove from heat.
3.
Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12 to 15 minutes or until the prawns are pink and opaque.
Provided by: Allrecipes
Last updated:
02 May 2013
Reviews
Easy
Recently joined although have made this recipe many times, for sure a no fail recipe!! great for entertaining!! like most without spoiling recipe can be modified to suit occassion! my fav is adding (Fresh) corriander instead of parsley
Posted:
23 Dec 2011
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2 users found this review helpful
Easy
I made this for Mother's Day dinner and my mum was so impressed. I found the recipe easy and the taste was delicious! I used about 250gm of butter and that was plenty. I served it on a bed of jasmine rice with crusty bread. The garlic butter was beautiful with the rice and bread.
Posted:
09 May 2010
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5 users found this review helpful
Easy
mmmmmm!!! Need I say more??
Posted:
08 Feb 2010
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2 users found this review helpful
Altered ingredient amounts.
This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting like you worked long and hard! I didn't have fresh prawn..had two 375g bags of frozen so thawed them first and drained off all the water; proceeded with the recipe as stated. I used just a shy tbsp. of the dijon and on the advice of others, only used 1/2 cup butter. When I got the mixture together, I didn't think there would be enough but continued to heed the repetative advice of other reviewers and stuck with half cup...am glad I did...it was plenty enough and hubby dipped his french bread in the garlic butter! I used 2 cloves of garlic and rough chopped a handful of parsley. I also added a splash of dry white wine...this was fabulous and will definitely make again..don't be shy to try it with the frozen prawn...just dethaw first and drain off all the water. I served this over linguine.
Posted:
29 Sep 2008
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20 users found this comment helpful
MANDYEHALE
Altered ingredient amounts.
This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I used extra garlic, dried parsley and frozen prawn, thawed, shelled, and drained. I don’t really care for mustard, but used the required amount anyway. It added a little something. Had I not known that there was mustard in this dish, I wouldn’t have recognized the flavour; it was that subtle. I don’t understand how people could find it overpowering unless they used yellow mustard. I took one star off because the cook time for the prawn is way off. I used large prawn and they were a tad overdone at 10 minutes. ( I think they should have come out of the oven at 7-8 minutes) I can’t imagine how rubbery medium sized prawn at 15 minutes would be.
Posted:
29 Sep 2008
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14 users found this comment helpful
MUSIC_MINX
Used different ingredients.
We loved this recipe. So fast and easy. As far as some of the comments made about using less butter, I went ahead and used all the butter which I think was needed to make sure the prawn was coated. There was a lot left over in the pan but that was o.k. We did add a light sprinkling of parmesan and old bay, which i think helped the butter cling to the prawn. A little splash of white wine is also good in the mix.
Posted:
29 Sep 2008
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1 users found this comment helpful
JBOBIER
Altered ingredient amounts.
This dish was quick, easy and absolutely delicious!! Wonderful flavour!! I used Grey Poupon "Mild & Creamy" style mustard, as others commented that the mustard taste was overwhelming. The taste of this dish was wonderful and definitely NOT too mustardy tasting. Again, absolutely delicious - this is a keeper!!
Posted:
29 Sep 2008
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1 users found this comment helpful
AMKNIGHT
Something else.
This is a great, quick, easy recipe. I used cooked prawn, which made it even easier. I added a bit of breadcrumbs and set the oven to broil for about 3 minutes toward the end, just for a little crunch.
Posted:
29 Sep 2008
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2 users found this comment helpful
3daisys
